Yankee Pot Roast

By learen

pot roasts are done when a long handled fork can be inserted into the thickest part of the roast easily. If the roast is cooked until it falls apart, the meat is overcooked and will be stringy, tough, and dry.

Ingredients

• 1 boneless beef chuck roast 4-5lbs
• 1 T canola oil
• 2 large onions, coarsely chopped
• 2 c sliced carrots
• 2 celery ribs, sliced
• 2 cans (14 1/2 oz each)Italian stewed tomatoes
• 1 3/4 c water
• 1 t salt
• 1/2 t dried thyme
• 1/4 t pepper
• 4 med potatoes, peeled and cut into eighths

Details

Preparation time 20mins
Cooking time 180mins
Adapted from tasteofhome.com

Preparation

Step 1

In a Dutch oven, brown roast on all sides over med high heat in oil. Remove roast and set aside.

Add the onions, carrots, celery, tomatoes, water, salt, thyme and pepper to the pan. Bring to a boil. Return roast to pan. Reduce heat; cover and simmer for 2 hours.

Add potatoes. Cover, cook 30-40 min longer or until meat and veggies are tender.